That’s why I was so happy to come across this recipe for turmeric almond milk from Chitra Agrawal’s cookbook Vibrant India (by way of Laura over at A Beautiful Plate). With ground turmeric and cardamom, almond paste, and saffron, this version has genuine, personal roots in Agrawal’s family’s North and South Indian cooking.

At first glance, the title might lead you to believe this recipe is made with almond milk, but it is actually made with ground almonds and cow’s milk.

Here, Chitra shares the origins of this special recipe:

“My mother is South Indian and my father is North Indian, so this recipe kind of combines them both,” she says. “It’s based off a South Indian family recipe, but the original actually doesn’t have turmeric. The turmeric was inspired by a turmeric milk drink,
haldi doodh, made in North India.
Haldi doodh is more medicinal in nature, while
badami haalu (almond milk) is more of a sweet, comforting drink.”

To make the almond paste, you grind blanched almonds (no skins) into a powder in your food processor and then blend in some milk. This paste is added to a saucepan of warm milk, along with ground turmeric and cardamom, saffron threads, and a bit of sugar. After simmering this mixture (and whisking continuously) for about five minutes, the milk is ready. Chitra notes that “you consume the ground almond and don’t strain it out.”

Garnish with some chopped pistachios, and you’re all set. You can serve this turmeric milk warm or cold, so this is really a drink for all seasons!